The Hemingway Cookbook by Craig Boreth
Trucha a la Navarra (Trout Cooked With Cured Ham)
4 small trout, cleaned and gutted Several prigs mint ¾ cup dry white wine 8 thin slices Serrano, prosciutto, or cured ham 4 generous slices bacon, thickly cut Flour for dusting 4 tablespoons olive oil Salt Pepper Lemon wedges Directions:
1. Stuff the trout with half of the mint, pour the wine over and refrigerate covered for 2 hours.
2. Remove the mint and discard.
3. Roll 1 mint leaf inside each slice of cured ham and stuff 2 rolls inside each fish.
4. Heat oil in a skillet until hot. Cook the bacon 1 minute on each side, until slightly browned. Remove the bacon and reserve, leaving the grease.
5. Roll the fish in flour to lightly coat. Increase the heat to medium high and pan fry the fish for 10 minutes for each inch of thickness, turning once.
6. After turning, place 1 slice of bacon on each fish. Season with salt and pepper.
7. Serve the fish whole with bacon on top. Garnish with mint and serve with lemon.
Ingredients: 2 1/2 jiggers bacardi or havana club rum (1 jigger = 1 1/2 ounces) juice of 2 limes juice of 1/2 grapefruit 6 drops of maraschino (cherry brandy)
1. Fill a blender one quarter full of ice, add the rum, lime juice, grapefruit juice, and maraschino.
2. Blend on high until the mixture turns cloudy and light colored.
3. Serve immediately in large, conical goblets.
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